TIMBO Recipe Reviews (Pg. 2) - Allrecipes.com (18756492)

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BBQ NY Strip

Reviewed: Sep. 1, 2008
I used on london broil and marinated for three hours. It was great I had a lot of garlic bulbs so I chopped a little corser and added more. YUM
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1 user found this review helpful

Shrimp and Peanut Butter Noodles

Reviewed: Jul. 24, 2008
Good & easy. Sub'd balsamic vinegar for black and penne pasta for udon. Doubled shrimp, sauce and tripled broccoli. Using crunchy PB removes need for chopped pnuts. Nuked sauce for a minute so ingredients would blend. Not real happy with how the shrimp tasted. Not over done but not real flavorful. Doing again I would sub half sesame oil with half hot sesame oil for zip. And I would cut back a little on the pb. I will make this again. Used reg. soy sauce and not salty at all. Thanks.
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23 users found this review helpful

Zesty Coleslaw

Reviewed: Jul. 17, 2008
If you like a little horseradish flavor then this is the slaw for you. I do and even folks who weren't sure if they did, with this recipe, they do now. Good job ArmyWife99!
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0 users found this review helpful

Laura's Unbelievable Chicken and Pasta

Reviewed: Jul. 15, 2008
If look of finished product and ease of making were the only guidlines for rating then this would be a 5 * recipe. Add flavor & it drops to a 3 *. Not bad just not there. You have to add spices (basil, salt, pepper, onion and garlic)for any flavor at all. After that it is pretty good but only because you doubled the ingredients.
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0 users found this review helpful

Strawberry Brownies

Reviewed: Jun. 14, 2008
This was good. My wife said it tasted like strawberry ice cream w/choc syrup on it. I followed reviewers suggestion and put berries in the blender. I doubled the recipe and it fit well in a 9 x 13 and a large pie plate. Texture was between brownie and cheese cake. Different but good.
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3 users found this review helpful

Incredibly Cheesy Turkey Meatloaf

Reviewed: Jun. 7, 2008
Before making this recipe I was the worst meat ball/loaf maker alive. I still am. You can't beat how easy this recipe is but after cooking an hour it came out like a brick. I blame the breadcrumbs for that. I didn't add the milk because the uncooked loaf was so moist it never would have held together. Maybe it is supposed to be this way but if I ever make this type of recipe again it won't contain bread crumbs. I had already deli sliced cheese, so I just chopped with a knife and added. Wasn't happy w/flavor either.
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1 user found this review helpful

Baked Soy Lemon Chops

Reviewed: May 3, 2008
Good marinade. Ease of recipe is important to me. I put three boneless pieces in a freezer zip-lok bag. Added the ingredients, zip closed and massaged the meat and marinade. Put in bowl and set in the fridge for three hours turning bag 3 times. I am sure the longer it soaks the stronger the flavor. I then emptied bag into 8 x 8 pyrex and placed in pre-heated oven. 30 min later done and good. Only easier if somebody did it for you!
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2 users found this review helpful

Irish Lamb Stew

Reviewed: Mar. 22, 2008
Great stew. I double recipe & had enough for 30+. Used Wolfgang Puck beef stock (only stock store had). I never flour meat & brown for stew, did this time thinking it would help thicken. It didn't. All did was stick to browning pan. Don't concern yourself with the thickening part. This is so good you won't care if it isn't real thick. Forget trying to find boneless shoulder meat. Grocery store butcher boned, cut off extra fat and cut into stew size portions lamb leg. Meat is very expensive, $4.49 a lb. You can't do it everyday but once or twice a year splurge a little. I put 1 1/2 times potatoes, garlic & onion. Cut back bacon to 2/3's recipe amount. Did not put in stout as others had but did de-glaze pan with American burgandy and you have to add the white wine.
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1 user found this review helpful

Spinach with Shrimp Orecchiette

Reviewed: Mar. 22, 2008
As most of us do I changed this recipe a bit. First off, putting anything into a pan that has been on high for 3 minutes can't be safe. Used bag of fresh baby spinach instead of froz, didn't have right shaped pasta so used penne, used 1 can (14 1/2oz) of diced tomatoes and dropped the tom sauce altogether and cut the broth/stock to one cup. Added 4oz. of sliced baby bellas with onion & garlic. I added spinach when called to add sauce, should have waited and added w/shrimp. Tuff to cook pan to dry as instructed so didn't. This is really very good and would have given it 5 stars except for the dangerous first instruction.
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Caramelized Onion and Blue Cheese Orzo

Reviewed: Feb. 26, 2008
I 1/2'd the pasta and doubled the spinach. Used prewashed baby spinach and rotini shaped pasta. Also sub'd cream cheese for mascarpone. Had only 4 oz. of the blue cheese. VERY GOOD. It cools very quickly. Had to nuke individual servings. Fine for wife and I. Would be very difficult to serve warm to many more.
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17 users found this review helpful

Cajun Seafood Pasta

Reviewed: Feb. 18, 2007
Very Good. I did follow some of the advice from other reviewers. Doubled liquid, just used shrimp(2#'s), added slightly steamed broccoli. I loved it as did my wife and four friends. One said that they would have to tone down the pepper for their child.
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4 users found this review helpful

Russian Mushroom and Potato Soup

Reviewed: Nov. 1, 2006
I used onions(yellow, kinda big) instead of leeks, cut the chicken broth to two soup can size and used light cream in place of half & half. It was great! I think the pan cooking of the baby bella mushrooms really made a difference. Don't take a short cut with this step. This is now one of my top 5 soups.
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4 users found this review helpful

Pasta Primavera with Italian Turkey Sausage

Reviewed: Sep. 9, 2006
Very good. I haven't found a turkey sausage that I like so I used Italian venison sausage. I substituted cheese tortilini and used canned diced tomatoes instead of fresh. I also took another reviewers suggestion and used Feta instead of parmesian. Next time I will make it with some type of plain pasta. I like rich but tortilini was a little over the top.
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3 users found this review helpful

Portobello Mushroom Burgers

Reviewed: Jul. 3, 2006
This was easy & good. Could have been more flavorful. Will follow some reviewers ideas next time and use stronger flavored addons like feta and grilled onions.
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3 users found this review helpful

Greek Orzo Salad

Reviewed: Jul. 3, 2006
I made this recipe as written. I did have additional dressing on hand as recommended by other reviewers. It is a big winner in our house. There was no need to add the back up dressing. Only thing I can think that might have been different than others who thought it needed more was the brand of marinated artichoke hearts? Since that seems to be the dominant flavoring.
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3 users found this review helpful

Divine Asparagus

Reviewed: May 15, 2006
Love it. Used Madeira wine I had in fridge. I think the key here is to turn off heat under pan while asparagus is still pretty firm. I covered pan after removing and worked on other dishes. Wine took away garlic flavor but with the raisin addition I didn't care.
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2 users found this review helpful

Sticky Sesame Chicken

Reviewed: May 15, 2006
Very tasty and very easy. I used boneless, skinless chicken breasts. I doubled recipe and could have cut down the cooking time by ten minutes so watch when you are cooking. Served it with Divine Asparagus and brown rice for Mother's Day. I made all the mothers happy!
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1 user found this review helpful

White Chili

Reviewed: May 2, 2006
The best and easiest recipe I have ever made. I have used chopped pork for the meat (even eliminated meat altogether once), skipped the corn, changed the type & quantity of beans, used different brands of salsa and hot pepper cheese and it came out very good each time. It is on the spicy side.
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0 users found this review helpful

Mandarin Chicken Skillet

Reviewed: May 2, 2006
Very good and very easy. Doubled broccoli & mushrooms, used 1 1/2 lbs. chicken, cooked mushrooms more than recipe said & had to add more butter to pan when mushrooms were done. Wisked flour w/melted butter before adding 1 cup OJ(skipped concentrate & water).Added onions and broccoli same time as chick & rooms. Waited until very end to add two cans of Man. oranges (already at room temp). Just mixed & served over rice.
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10 users found this review helpful

Spinach and Rice (Spanakorizo)

Reviewed: Oct. 31, 2005
I think this turned out the way it is supposed to. My parents and I and my wife all thought it was good. I cooked it for 40 minutes to get the rice to soften up. Is the rice supposed to be al dente? I used froz spinach and my own chicken broth for the water. I added a whole cup of rice and with all the liquid I added didn't think it would be a problem to get it cooked. My parents liked it without the feta and lemon. My wife and I liked it with. I think I will partially pre-cook the rice in broth before adding to other ingredients.
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4 users found this review helpful

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